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Título

Optimization of factors affecting extraction of antioxidants from mango seed

Autor Dorta Pérez, Eva; Lobo, M. Gloria; González, Mónica
Palabras clave Phenolic compounds
Mangifera indica L. biowastes
Free radicals scavenging
Lipid peroxidation inhibition
Response surface methodology
Microwaveassisted extraction
Fecha de publicación 2013
EditorSpringer
Citación Food and Bioprocess Technology 6: 1067-1081 (2013)
ResumenA microwave-assisted extraction procedure was developed to obtain extracts rich in antioxidants from mango seed. Central composite design ‘25+star’ and response surface methodology were used in order to optimise the extraction factors: the water content in the acetone/water mixture used as extractant, seed weight-to-solvent volume ratio, number of steps, extraction time and pH of water. The results suggest that the extractant composition and the seed weight-to-solvent volume ratio were statistically the most significant factors. The optimum values of the factors that influence the capacity to inhibit lipid peroxidation (evaluated with the β-carotene bleaching test), scavenge 2,2-diphenyl- 1-picrylhydrazyl and 2,2′-azino-bis-(3-ethylbenzothiazoline)- 6-sulfonic acid-free radicals and obtain extracts with high phenolic compound content (tannins and proanthocyanidins) were three steps; the mixture acetone/water (50:50, v/v) as extractant, a seed weight-to-solvent volume ratio of 1:30 (w/v), an extraction time of 0 min in the microwave (the rest of the extraction process includes homogenisation and centrifugation time), and a pH of 8.0.
URI http://hdl.handle.net/10261/103953
DOI10.1007/s11947-011-0750-0
Identificadoresdoi: 10.1007/s11947-011-0750-0
issn: 1935-5130
e-issn: 1935-5149
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